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I Charded

I Charded


Tuesday Workout:

Ran 7.0 miles on the treadmill. Didn’t pay too much attention to the time, but sped up 0.1 each mile for the last 5 miles.

Taught a BOSU class.


I thought they were having some kind of bright sock contest at the gym, but I guess I was wrong.


Sported my Halo Headband. Love that thing. Wore my dullest pair of Pro Compression socks with my Mizuno Inspires for the run and Reebok RealFlex Scream 2.0 shoes for my class.


(Side note- yes, the title of this post totally makes me think about the movie Along Came Polly. If you haven’t seen it, it’s a good one.)


So I got this Swiss chard the other day in an organic produce box from Specialty Produce.


I don’t know much about it. I Googled and found this “Swiss Chard: 9 Healthy Facts” from Web M.D.

I had no idea what to do with it so I did the obvious and posted a little question on Instagram and Facebook.

Well, many IG and FB buddies pulled through.

I ended up roasting it for dinner the other night. Shocker.


It turned out similar to kale chips. I prepared it just like I do my non dairy kale chips.

I sprayed it with nonstick spray, seasoned it with garlic salt, garlic, Italian seasoning, oregano, crushed red pepper and nutritional yeast.

Then I roasted it at 375 convection for about 20 minutes or so.


I was pleasantly surprised with the outcome. They were good. Very similar to kale chips.

They went well with roasted kale salad and some leftover veggie pizza.



There were quite a few suggestions to use the leaves as a wrap. I tried that out yesterday for a little pre sweet roasted kabocha squash snack.


I used them to roll up my chicken spinach wraps. It worked marvelously.

IMG_7310  IMG_7312

I’ve got a couple left and I might try to use some as a veggie burger “bun” today. He he.


I’ve got to get a move on this morning, but look what else I did the other day.


I took my cake batter protein shake and topped it with a cut up Supreme Protein bar. I pretended it was a Blizzard. He he.


Have a great day!


Do you eat Swiss chard? If so, how?

I read you can use the stalks too, but I’m not too sure about that one.

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  1. 1

    Hehehe…your title made me giggle =)
    I’ve never eaten swiss chard…but your post has intrigued me. I may look into buying some the next time I’m out =)

  2. 2

    Your title for this post almost made me spit on my computer from laughing so hard. 🙂

  3. 3

    I LOVE lettuce wraps . . . especially using Boston Lettuce or Swiss Chard. They have a tough-er leaf which works well for the wrap.

  4. 4
    Samantha says:

    I love swiss chard. I use it in stir-fries as well.

  5. 5
    Linsie says:

    I feel so sheltered after your last two posts 🙂 Haven’t had Swiss Chard either!! haha Guess I will have to change that!! The wraps look delicious!

  6. 6
    Katie H. says:

    Wanted to update you–I found Designer Whey protein bars at a grocery store near me! (Who knew we could have exciting new things in Kansas, too?!) I tried the PB Crunch this morning and it was delicious–plus it kept me going through the two back-to-back classes I taught. Thanks for the great suggestion!

  7. 7
    Bridget says:

    you can eat the stalks too – chop them up and saute them first with olive oil & red pepper flakes – then throw the chopped leaves in with chopped garlic and cook another few minutes

  8. 8
    Lisa says:

    Hehe, totally laughed at your title.
    I really enjoy looking at your neon socks, I think I’d like a pair:)
    I have to know what you think of the chard compared to kale?! I recently found out I was allergic (yes, devo) to kale so I need a good replacement. Does it taste pretty similar?
    I still can’t believe I haven’t tried it.
    PS, I miss your kabocha pictures in this post;)

    • 8.1
      STUFT Mama says:

      Similar, yes. A bit rougher, but roasted up quite nicely like kale. You’re allergic to kale too? That’s not fun.

      • Lisa says:

        Good to know! Thank. Yah, I’m allergic to all brussels, kale, brocc, and cauliflower. Since they’re all in the mustard green family, and I’m unfortunately allergic to mustard greens. Sadness, right!

  9. 9
    Allie says:

    hahahah charded, I love it! I instantly knew that that was referencing and I think your title alone made my day completed. Sharted is a very common term in my family

  10. 10

    I love it, but I rarely by it. I don’t know why. Love using it for wraps! Gluten free and delicious! Those socks are awesome! The brighter the better in my book!

  11. 11

    Chard chips?! Holy moley – yes! I have to try this!

  12. 12
    hillary young says:

    It took me awhile to like chard. The recipe that finally eased me into chard (and kale) loving was chard egg nests. Take the ribs out of some chard leaves and slice them up into strips (a couple handfuls will do). Saute the leaves in some olive oil until they wilt. Sometimes I toss in a little water to speed things up. Then form your chard into a nest-like shape and crack an egg in the center, put a lid on the pan, and let it cook. It’s good on top of brown rice. Really excellent topped with hot sauce!

  13. 13

    I’m probably just completely immature, but I giggled just from reading the title of this post 🙂


  1. […] not one of my brightest decisions. Let’s just say I can now say “I charded” and “I chaffed”. […]

  2. […] and on some not that exciting tuna wraps with my leftover Swiss chard. […]

  3. […] In other news, I made a pretty impressive savory breakfast STUFTwich this morning and it was even better with the addition of some Swiss chard. […]

  4. […] dinner- salmon, roasted broccoli slaw, roasted carrots and sautéed Swiss chard with coconut oil. Topped with some jalapeño peach jam, Scotty B’s sweet habanero hot sauce and […]

  5. […] Leftover random broccoli slaw chicken stir fry from last night for me wrapped up in some Swiss chard. […]

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